Yummy Prawn Couscous Salad

This was really tasty and quick!
The secret of making good couscous is to add fresh herbs to it and chop whatever is added to it into very fine pieces.

This dish was combined from different pieces, the prawns, couscous and salad

Couscous
Pour boiling water over the couscous and set aside for 10 minutes (4dl couscous and 6dl water)

Peel and thinly slice half red onion
Chop a small bag of parsley and coriander
Chop 2 tomatoes to fine slices

Add all into the couscous. Season with olive oil, lemon juice and salt. Do not add too much oil or lemon in one go, try first and add more if needed :)

Prawns
We bought some ready cooked prawns and just briefly heated up on a frying pan

Salad
The couscous was served with rocket/spinach/radish/capers salad and some fresh avocado, however if you do not have all those ingredients just add some lettuce for example.

Back from break and recipe posting continues!

Back from Xmas break and time to start new year with new (and old) recipes :) Not fully paleo or WLC but very minimized use of dairy, wheat ...

here is a quick workday dinner

Trout with Sweetpotato/Carrot mash

• 2x Ready Fresh trout fillets (trout is much cheaper than salmon but as good!)
• Pack of Waitrose frozen herbs (you can do this yourself too, just chop garlic, lemongrass, ginger, garlic and chili) but with this ready chopped pack saves so much time! )

• Season the fillets with sea salt (I also tend to wash the fillets quickly under cold water)
• Put the fillets (skin down) to a frying pan (that is on high heat) and then place the herbs on top of the fillets (tap on to fillet gently)
• Let fry for few minutes on high heat and then low the heat. This is to save you from turning the fish (as the herbs would burn and get all over the pan and you want to keep them on your fillets! Let the trout cook and once its almost ready, turn it carefully so the herbs are on the bottom.
• Place a folio on top of the pan and let sit for 5minutes. Take the fillet from the pan and turn carefully not to loose the herbs

Veggie mash
Boil peeled carrots and sweetpotatoes, chop into smaller pieces so you save time on boiling
Once boiled pour the water away, add a knob of butter and mash

 Served with beetroot/goat cheese (beetroot was boiled on the day before and today I just sliced it and cooked in oiled tray for 15minutes. Once out out oven crumbled a little of bit of goat cheese onto to it